Recipe by loof
These tasty treats are easy to make for an appetizer or snack. Make them as spicy (or not) as you want by varying the amount of cayenne. Recipe found at IndianFoodForever.com
Top Review by rosie316
I made some of these for breakfast this morning (hubby didn't know what I was serving him). I was like another reviewer and could not find chickpea flour, so I used bread flour. It seemed to work okay (I just didn't feel like grinding dry chickpeas to make flour, but I'm sure I'll find it somewhere for next time). I just made sure that my eggs were cooled to room temp and totally dry before slicing and coating them, and it seemed to work fine. The seasoning was very nice, and I like the little bit of crunch. This was a cute way to switch up plain old hard boiled eggs, and I do like warm eggs also. Thank you for posting your recipe. (Made for PRMR)
Directions See How It's Made
- Peel and cut boiled egg into two halves.
- Sprinkle little salt and pepper on eggs.
- In a bowl mix the chickpea flour with salt and cayenne to taste and make a thick batter by adding a little water.
- Heat oil in a skillet (depth of about 1 inch).
- Dip each egg piece in the batter and deep fry till golden brown.
- Serve egg pakora hot .